Kimchi is one of the most famous dishes in Korean cuisine, and spicy cabbage is the most representative of Korean kimchi. Korean families can't live without spicy cabbage to accompany their meals, and it's always a shame not to have this flavorful dish. In late fall, it is the season for home pickling, and housewives help each other and share their methods of preparation as if it were a festival. It's not easy to make fresh cabbage, but you need to be patient and wait. To make the pickle, combine apples, pears, green onions, shredded radish, shrimp paste and chili sauce with white
Ingredients
Cabbage 800g
Daikon radish 50g
Onions 50g
Apples 30g
Pears 30g
Salt 50g
Crab paste 30g
Fine chili noodles 30g
Shredded chili paste 30g
Shredded chili paste 30g
Shredded chili paste 30g
Glutinous Rice Flour 50g
Onion 30g
Sugar 30g
Ginger 20g
Garlic 30g
Korean Chili Sauce 30g
Korean Sugar Thinning 20g
Methods/Steps
1
Prepare an oil-free clean bowl with 50g of salt.
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2
Cut the cabbage into six equal parts.
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3
Stir the basin with a good amount of cold water to make a brine and add the cabbage.
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4
You can press a heavy object on top and marinate for 8-10 hours.
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5
Pickled cabbage softened and fished out and drained very well.
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6
Glutinous rice flour add water to mix.
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7
In the pot, add the right amount of water, pour in the glutinous rice paste on low heat and cook until thickened to become glutinous rice paste cold and standby.
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8
Prepare the seasoning ingredients.
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9
Peel and cut the apples and pears into pieces and put them into the blender with ginger, garlic and onion.
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10
Then puree.
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11
Shred the white radish and cut the onion into pieces.
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12
Pour the chili powder into the cold glutinous rice lake.
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13
Add the sugar.
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14
Add white radish, green onion and stirred mixed puree.
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15
Add crab paste.
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16
Add Korean hot sauce.
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17
Add Korean sugar mixture.
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18
Mix all well to become chili paste.
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19
Then spread the blended chili paste into each piece of cabbage.
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20
All the cabbages should be smeared well and evenly.
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21
Put the spicy cabbage into a plastic box and seal it, put it into the refrigerator and chill it for 3-5 days before serving.
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END
Note
Cabbage is easier to flavor when cut into small equal parts for pickling. When the cabbage is soaked in lightly salted water, the container must be clean and oil-free, and it's best to press something heavy on top to allow the cabbage to better absorb the salt. The cabbage must be soaked long enough to soften before moving on to the next process, so that the finished spicy cabbage has no lettuce flavor and tastes better. I used crab paste, but if you don't have it, you can use shrimp paste. The only good pickled cabbage can actually be eaten, but after fermentation of spicy cabbage taste better, usually about 3 days the most delicious.